As the weather warms up, you will see a slew of colorful produce show up in your grocery store or farmers market. And I don’t know about you, but this gets me in the mood for some #SaladsThatDontSuck! But with more variety than ever, it can get confusing as you’re selecting fresh produce. If your recipe calls for one of these red leafy vegetables, keep reading to learn the difference between radicchio vs. red cabbage.
When seen side-by-side as shown above, it’s quite apparent they’re different. But out in the real world, where you may not see them next to each other, it can be a bit more tricky. So let’s start with the basics!
Radicchio is a chicory and grows in heads of bitter leaves. It is in the daisy family, not the cabbage family. The season for radicchio runs October through January.
Health Benefits and Nutrition
Both red cabbage and radicchio offer similar benefits and nutrition. Both are vegetables, so naturally fat free, cholesterol free, very low in sodium. They also offer some dietary fiber. Fiber can be beneficial for heart health or reducing risk of cardiovascular disease by managing blood pressure.
While many sources will claim there are numerous health benefits to eating red cabbage and radicchio, keep in mind these recent studies usually look at individual nutrients vs. the food or ingredient as a whole. Regardless, several key nutrients found in both red cabbage and radicchio may be beneficial:
- Vitamin C: a water-soluble vitamin with an important role for cell structure and collagen production, immune health, and protecting cells of the body against free radical damage
- Vitamin K: a fat-soluble vitamin linked to bone health and blood coagulation (blood clotting)
- Anthocyanins: this type of phytochemical contributes to the vibrant red and purple color of red cabbage and radicchio, and may help reduce oxidative stress (a type of inflammation in the body)
The number of vitamins and nutritional value is comparable to other similar vegetables, so here’s the bottom line: enjoy any option as often as you’d like, especially since most of us aren’t eating the recommend number of servings for fruits or vegetables each day.
Don’t get too caught up in the tiny details of nutrition. Just know that a serving of raw radicchio or a serving of red cabbage will do your body good!
How to Select Red Cabbage vs. Radicchio
When looking for a red cabbage, find one that is solid and feels heavy for its size. The leaves should be tightly packed and the shape should be round. Look for leaves with minimal discoloration, although that’s usually very normal and can easily be fixed by peeling back the outer leaves before using. The purple color depends on the pH of the soil its grown in, so it’s normal to see some variation.
When shopping for radicchio, you’ll notice the shape may be less round and more elongated. The leaves won’t be as tightly packed or dense as red cabbage. Look for leaves that seem fresh, crisp, and tender, avoiding anything that is bruised, limp, or yellowed. The color will be vibrant maroon. This will clearly stand out from the white veins that streak along each leaf starting at the base.
However, depending on the variety of radicchio, you might also get a small, round shape like what I found at my local grocery store. The flavor and texture is still enjoyable for salads and other recipes. So if selection is limited don’t be afraid of using whatever option you have.
It’s normal to see some outer leaves with damage or discoloration. If the red cabbage or radicchio is not refrigerated, you’ll also notice wilting. To easily fix this, simply peel off and discard the outer leaves prior to cutting, cooking, or serving.
Radicchio and cabbage-what’s the difference?
FAQ
What’s the difference between radicchio and cabbage?
Is radicchio in the cabbage family?
What kind of vegetable is radicchio?
Is radicchio cruciferous?